If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.,,Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and saute, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Add raisins and capers and simmer, stirring, 30 seconds. Remove from heat.,,Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.,,______,,Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.